Chapter I Nutrients Needed by Human Body

Section I Digestion, Absorption and Excretion of Food

Section II Absorption of Nutrients and Excretion of Metabolites

Section II protein

I Composition of protein and Essential Amino Acids

II Physiological Functions of protein

III. Food protein. Food sources and requirements in protein

Section III Lipids

I. Composition and classification of lipids

II. Physiological functions of lipids

III. Relationship between dietary lipids and human health

IV. Evaluation of nutritional value of dietary fats

V. Lipid intake and its food sources

Section IV. Carbohydrates

I. Effect of carbohydrate malnutrition on human health

IV. Food source and supply of carbohydrates

Section 5 Energy

I. Energy unit

II. Energy source and energy coefficient

III. Energy consumption of human body

IV. Energy supply and food source

Section 6 Minerals

I. Overview < p Overview

II. Fat-soluble vitamins

III. Water-soluble vitamins

I. Distribution of water in the body

II. Physiological function

III. Adjustment of water balance in the human body

IV. Sources and requirements of human water

Chapter II. Nutritional value of cooking materials

Chapter II. Evaluation of nutritional value of raw materials

Section II Nutritional value of livestock raw materials and products

I. protein

II. Lipids

III. Vitamins

IV. Inorganic salts

V. Carbohydrate

VI. Nitrogen-containing extract

VII. Nutritional value of livestock products

Section III. Poultry. Carbohydrate

VI. Nitrogen-containing extract

Section IV. Nutritional value of aquatic raw materials and products

I. protein

II. Lipids

III. Inorganic salts

IV. Vitamins

V. Nitrogen-containing extract

Section V. Nutritional value of egg raw materials and products

I. Egg products

Section VI Nutritional value of milk and dairy products

I. Physical and chemical characteristics of milk

II. Nutritional value of milk

III. Nutritional value of dairy products

Section VII Nutritional value of cereal raw materials and products

I. Structure of cereal

II. Nutritional value of cereal

III. Nutritional value of processing on cereal. Nutritional value of soybean

II. Nutritional value of other beans

III. Nutritional value of bean products

Section IX. Nutritional value of vegetables, fruits and products

I. Nutritional value of vegetables

II. Nutritional value of fruits

III. Nutritional value of wild vegetables and wild fruits

Section X. Nutritional value of alcohol < p Dew wine

Section XI Nutritional value of edible oils and fats

I, triglycerides

II, phospholipids

III, sterols

IV, vitamins

Section XII Nutritional value of common condiments

I, soy sauce and sauce

II, vinegar

III, sugar

. Characteristics of new food resources

IV. Safety of new food resources

V. Classification of new food resources

Chapter III Hygiene requirements of food

Section I Hygiene of cooking raw materials

I. Evaluation of food freshness

II. Hygiene of livestock meat raw materials

III. Hygiene of poultry eggs raw materials

IV. Hygiene of aquatic raw materials. Hygiene of raw materials of fruits and vegetables

Section II Food poisoning and its prevention

I. Concept of food poisoning

II. Classification of food poisoning

III. Bacterial food poisoning

IV. Fungal toxins and moldy food poisoning

V. Food poisoning caused by poisonous animals and plants

VI. Chemical food poisoning

Section III. Safety of food additives. Role of food additives

III. Safety management of food additives

IV. Safety of commonly used food additives

Section IV. Food safety laws and regulations

I. Food hygiene regulations

II. Food hygiene standards

III. Food hygiene management measures in catering industry

Chapter IV. Reasonable cooking

Section I. Basic knowledge of cooking technology

Seasoning

iv. heat and preliminary heat treatment of raw materials

v. cooking methods

section ii. influence of selection and collocation of cooking raw materials on nutritional value of food

i. influence on digestion and absorption of nutrients

ii. influence on nutritional value of nutrients in raw materials

section iii. factors affecting nutrient loss of raw materials

i. loss

Fry

2. Stir-fry, stir-fry, stir-fry and paste

4. Steam

5. Stew, stew and simmer

6. Boil and burn

7. Rinse and simmer

8. Bake and smoke <. Stir-fry

chapter 5 recipe compilation

section 1 basic essentials and requirements of recipe compilation

1. Concept of recipe

2. Principles of recipe compilation

3. Basic knowledge of recipe compilation

4. Representation methods and formats of recipe

5. Methods of recipe compilation

Section 2. Use of food ingredient list. Edible parts of food

IV. Description of symbols and abbreviations

V. Symbols of measurement units

VI. Special expressions of several fat-soluble vitamins

VII. Precautions for using food composition table

VIII. Practice

Section III: Dietary nutrition reference intake of China residents

I. Application of various reference intakes

II. Representative values of age group and weight

IV. Labor intensity

V. Energy supply

VI. Supply of fat and carbohydrate

VII. Exercise

Section IV. Compiling calculation recipes

I. Compiling breakfast recipes

II. Compiling Chinese food recipes

III. Compiling dinner recipes

. Steps of recipe compilation table of food exchange method

II. Examples of recipe compilation of food exchange method

III. Matters needing attention in recipe compilation of food exchange method

IV. Exercise

Section VI. Computer recipe compilation

I. Brief introduction of NCCW system

II. Operation requirements of NCCW system

III. Operation of "Nutrition Consultation" subsystem < Nutritional needs and dietary intervention of pregnant women

II. Nutritional needs and dietary intervention of wet nurses

III. Nutritional needs and feeding of infants

IV. Nutritional needs and dietary intervention of children

VI. Nutritional needs and dietary intervention of adolescents

VII. Nutrition and dietary intervention of the elderly

Section 8: Group dining recipes. Understand the stock of food raw materials and current prices

III. Cost accounting

IV. Dietary customs of different ethnic groups in different regions

V. Formulation of recipes for collective dining units

Section IX. Summary and publicity after meals

I. Preservation of recipes

II. Collection and analysis of opinions

III. Summary of investigation

IV. Introduction and promotion.